Executive Chef Joshua Hasho
Joshua Hasho’s earliest food memory is preparing freshly caught lake fish over the open fire with his dad. Growing up in the suburbs of Detroit, Michigan, the 29-year-old chef spent his childhood summers camping with his family, an experience that he credits for inspiring his current passion: honoring the purity of fresh ingredients.
Hasho took culinary arts classes at a local college when he was still in high school, and subsequently enrolled in Schoolcraft College in Livonia, Michigan to continue that education while he staged at Tribute Restaurant in Michigan under Chef Takashi Yagihashi.
After graduation, Hasho parlayed that hands-on experience at notable luxury hotels in Detroit and Southern California. He continued to expand his culinary horizons with stages at Thomas Keller’s The French Laundry in Napa Valley, California, and BLT Restaurant by Laurent Tourondel in New York.
In 2012, Hasho assumed the role of executive chef at Omni Chicago Hotel’s 676 Restaurant & Bar. In 2014, Hasho moved to Omni Interlocken Resort in Denver, Colorado to take on the role of executive chef. In 2017, he has returned to 676 Restaurant to continue his tradition of culinary excellence.